GRILLING RACK RECIPES

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RACK OF LAMB RECIPE | INA GARTEN - FOOD NETWORK



Rack of Lamb Recipe | Ina Garten - Food Network image

Ina Garten's classic Rack of Lamb recipe is the perfect meal for a special occasion. After a quick marinade of rosemary, garlic, Dijon mustard and balsamic vinegar, roast the lamb in the oven for a hands-off, memorable main dish.

Provided by Ina Garten

Categories     main-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 6

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

Steps:

  • In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
  • Preheat the oven to 450 degrees F.
  • Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

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The rub was excellent. To remove the membrane use a very sharp small knife on the edge of the rack in the middle. Shimmy the knife with the blade down between the meat and the membrane. Once you have a good size opening, grip it and pull back across the rack of ribs. It will pull off. On the grill make sure you put the ribs on the top rack …
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SHOULD YOU BOIL SPARERIBS BEFORE BAKING OR GRILLING?
Dec 04, 2020 · Prepare a pan of water or apple juice and place the ribs on a rack above them. You can improvise a rack with a row of celery or aluminum foil bunched up into balls in the bottom of …
From thespruceeats.com
See details


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Nov 21, 2021 · As you can see, there's a "resting time" which will allow all the juices, flavors, and taste to settle into the meat after the grilling. Its and resting your meat halfway through grilling (as well as lowering the temperature that you're grilling …
From smokegears.com
See details